Chef Jambo

Chef Jambo Chef food
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Honey Mustard Baked Salmon Tray (with Green Beans & Potatoes)Ingredients (Serves 2–3)3–4 salmon fillets (150–180 g each)...
24/12/2025

Honey Mustard Baked Salmon Tray (with Green Beans & Potatoes)

Ingredients (Serves 2–3)

3–4 salmon fillets (150–180 g each)

600–800 g baby potatoes (or wedges)

250–300 g green beans (or asparagus)

2–3 tbsp olive oil

Salt & black pepper

Honey Mustard Glaze:

2 tbsp Dijon mustard

1.5 tbsp honey

1 tbsp soy sauce (optional, deeper flavor)

2 garlic cloves, minced

1 tbsp lemon juice

½ tsp paprika (optional)

Instructions

Preheat oven: 200°C (400°F) or 180°C fan.

Potatoes first: Toss potatoes with olive oil, salt, pepper. Spread on a tray. Bake 20 minutes.

Make glaze: Mix Dijon, honey, soy sauce (optional), garlic, lemon juice, paprika.

Add salmon + beans: Take tray out. Push potatoes aside. Add salmon fillets and green beans.

Glaze: Brush salmon generously with honey-mustard glaze. Drizzle a little olive oil + pinch of salt over green beans.

Bake: Return to oven 12–15 minutes until salmon is juicy and flakes easily, beans tender, potatoes golden.

Serve: Add extra lemon wedges. Optional: sprinkle parsley or sesame seeds.

Tip: For extra caramelization, broil/grill the last 1–2 minutes (watch closely).

Creamy Garlic Spinach Chicken (One-Pan)Ingredients (Serves 2–3)500 g chicken breast fillets (or boneless thighs)2 tbsp o...
24/12/2025

Creamy Garlic Spinach Chicken (One-Pan)

Ingredients (Serves 2–3)

500 g chicken breast fillets (or boneless thighs)

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp sweet paprika

3–4 garlic cloves, minced

200 ml cooking cream (heavy cream works too)

100 ml water or chicken stock

150–200 g spinach (fresh or frozen)

30–40 g grated parmesan (optional, but great)

A small squeeze of lemon juice (optional)

Fresh parsley for garnish

Instructions

Season the chicken: Season with salt, pepper, and paprika.

Sear the chicken: Heat olive oil in a pan over medium-high heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.

Garlic: In the same pan, add minced garlic and stir for 20–30 seconds (don’t burn it).

Make the sauce: Add cooking cream + water/stock. Stir and simmer for 2–3 minutes.

Add spinach: Stir in spinach and cook 1–2 minutes until wilted.

Finish cooking: Return chicken to the pan and simmer on low for 5–7 minutes until cooked through and the sauce thickens.

Final touch: Add parmesan (if using), a squeeze of lemon, and parsley on top.

Serve with: rice, pasta, roasted potatoes, or crusty bread to soak up the sauce.

24/12/2025

When I make Chicken like this, everyone asks me for the recipe.

23/12/2025

Never Let a Cat Use the Microwave 😂🐱💥

Classic Baked Lasagna with Beef & CheeseIngredientsFor the meat sauce:600 g ground beef2 tbsp olive oil1 medium onion, f...
22/12/2025

Classic Baked Lasagna with Beef & Cheese

Ingredients

For the meat sauce:

600 g ground beef

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

800 g canned crushed tomatoes

2 tbsp tomato paste

1 tsp salt

½ tsp black pepper

1 tsp sweet paprika

1 tsp dried oregano or Italian herbs

For the béchamel sauce:

50 g butter

50 g all-purpose flour

600 ml milk

½ tsp salt

¼ tsp nutmeg (optional)

For assembling:

9–12 lasagna sheets (no-boil or regular)

200 g shredded mozzarella cheese

60 g grated parmesan cheese

Instructions
1. Make the meat sauce

Heat olive oil in a large pan over medium heat.

Add the onion and cook for 3–4 minutes until soft.

Add garlic and cook for 30 seconds until fragrant.

Add ground beef and cook until browned, breaking it up with a spoon.

Stir in tomato paste, crushed tomatoes, salt, pepper, paprika, and oregano.

Reduce heat and simmer for 20 minutes, stirring occasionally.

2. Prepare the béchamel sauce

In a saucepan, melt butter over medium heat.

Add flour and whisk for 1 minute.

Slowly pour in milk while whisking continuously.

Cook until smooth and thickened.

Season with salt and nutmeg.

3. Assemble the lasagna

Preheat the oven to 190°C (375°F).

Spread a thin layer of meat sauce on the bottom of a baking dish.

Add a layer of lasagna sheets.

Spread meat sauce, then béchamel, then a sprinkle of mozzarella.

Repeat layers until ingredients are used.

Finish with béchamel and top with mozzarella and parmesan.

4. Bake

Cover with foil and bake for 30 minutes.

Remove foil and bake for another 15–20 minutes until golden and bubbling.

5. Serve

Let the lasagna rest for 10–15 minutes before slicing.

Serve warm with a fresh green salad.

Tip: Letting the lasagna rest makes cleaner slices and better texture.

20/12/2025

Delicious and healthy! I can't stop cooking this vegetable recipe.

19/12/2025

Simply pour the minced meat over the potatoes! ️Delicious Easy Dinner

18/12/2025

Grandma’s Secret Cornmeal & Leek Recipe – Old Village Flavor
2 Leeks
250 ml Milk
1 Eggs
250 g Corn flour
1 tsp Baking soda
1 tsp Salt
Butter
Olive oil
Yogurt

17/12/2025

Potatoes and Ground beef! It's so delicious that you want to cook it over and over again!

Crispy Oven-Baked Salmon with Honey Garlic Glaze 😍😍IngredientsFor the salmon:4 salmon fillets (150–180 g each)2 tbsp oli...
16/12/2025

Crispy Oven-Baked Salmon with Honey Garlic Glaze 😍😍

Ingredients

For the salmon:

4 salmon fillets (150–180 g each)

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

For the honey garlic glaze:

3 tbsp honey

2 tbsp soy sauce

2 cloves garlic, finely chopped

1 tbsp lemon juice or rice vinegar

½ tsp chili flakes (optional)

For serving (optional):

Steamed rice or roasted vegetables

Fresh parsley or sesame seeds

Instructions
1. Prepare the salmon

Preheat the oven to 200°C (400°F).

Line a baking tray with parchment paper.

Pat the salmon fillets dry with paper towels.

Brush both sides lightly with olive oil and season with salt and pepper.

2. Make the glaze

In a small bowl, mix honey, soy sauce, garlic, lemon juice, and chili flakes (if using).

3. Bake

Place the salmon fillets skin-side down on the baking tray.

Spoon the honey garlic glaze generously over each fillet.

Bake for 12–15 minutes, until the salmon is just cooked through and the glaze is caramelized.

4. Serve

Remove from the oven and let rest for 2–3 minutes.

Garnish with fresh parsley or sesame seeds.

Serve hot with rice or vegetables.

Tip: For extra caramelization, switch to broil/grill mode for the last 1–2 minutes (watch closely).

Garlic Butter Shrimp with Lemon RiceIngredientsFor the shrimp:500 g raw shrimp, peeled and deveined2 tbsp olive oil30 g ...
15/12/2025

Garlic Butter Shrimp with Lemon Rice

Ingredients

For the shrimp:

500 g raw shrimp, peeled and deveined

2 tbsp olive oil

30 g butter

4 cloves garlic, finely chopped

1 tsp salt

½ tsp black pepper

½ tsp paprika

Juice of ½ lemon

1 tbsp fresh parsley, chopped

For the lemon rice:

250 g long-grain rice

500 ml water or chicken stock

1 tbsp olive oil or butter

1 tsp salt

Zest of 1 lemon

1 tbsp lemon juice

Instructions
1. Cook the rice

Rinse the rice under cold water until the water runs clear.

In a pot, heat olive oil or butter over medium heat.

Add the rice and stir for 1 minute.

Add water or stock and salt, bring to a boil.

Reduce heat, cover, and cook for 12–15 minutes until the liquid is absorbed.

Remove from heat, stir in lemon zest and lemon juice, then fluff with a fork.

2. Cook the shrimp

Pat the shrimp dry with paper towels.

Season with salt, pepper, and paprika.

Heat olive oil in a large pan over medium-high heat.

Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through.

Reduce heat to medium, add butter and garlic.

Cook for 30–40 seconds, stirring, until fragrant (do not burn).

Squeeze lemon juice over the shrimp and sprinkle with parsley.

3. Serve

Spoon the lemon rice onto plates or bowls.

Top with garlic butter shrimp and drizzle the pan sauce over everything.

Garnish with extra parsley and lemon wedges if desired.

Tip: Shrimp cook very fast—remove them from heat as soon as they turn pink to keep them juicy.

Slow-Cooked Beef Stew with Potatoes & CarrotsIngredients800 g beef chuck, cut into large cubes2 tbsp olive oil1 large on...
15/12/2025

Slow-Cooked Beef Stew with Potatoes & Carrots

Ingredients

800 g beef chuck, cut into large cubes

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, chopped

2 tbsp tomato paste

2 tbsp all-purpose flour

1 liter beef stock

2 bay leaves

1 tsp dried thyme

1 tsp paprika

1 tsp salt (or to taste)

½ tsp black pepper

4 medium potatoes, peeled and cut into chunks

3 carrots, sliced

Fresh parsley, chopped (for garnish)

Instructions
1. Brown the beef

Pat the beef dry with paper towels.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the beef in batches and brown well on all sides.

Remove the beef and set aside.

2. Build the flavor

In the same pot, add the chopped onion and cook for 3–4 minutes until soft.

Add the garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1 minute.

Sprinkle in the flour and stir well to coat everything.

3. Simmer the stew

Slowly pour in the beef stock, stirring constantly to avoid lumps.

Add bay leaves, thyme, paprika, salt, and pepper.

Return the beef to the pot and bring to a gentle simmer.

Cover and cook on low heat for 1½–2 hours, stirring occasionally.

4. Add vegetables

Add the potatoes and carrots to the pot.

Cover and continue cooking for another 30–40 minutes, until the beef is fork-tender and the vegetables are soft.

5. Serve

Remove the bay leaves.

Taste and adjust seasoning if needed.

Serve hot, garnished with fresh parsley and crusty bread on the side.

Tip: This stew tastes even better the next day as the flavors deepen.

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Tulpenweg 50
Bielefeld
33659

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